Prepare the chicken: Cut chicken breast into thin, bite-sized strips.

Velvet the chicken: In a medium bowl, combine the chicken strips with 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, and 1 tbsp water. Mix well to coat evenly. Let it marinate for at least 15 minutes while you prepare other ingredients.

Prepare vegetables: Chop broccoli into florets, slice the red bell pepper, and trim the snap peas.

Prepare the sauce: In a separate small bowl, whisk together 2 tbsp soy sauce, oyster sauce, rice vinegar, sugar, 1 tsp cornstarch, and 1/4 cup water until smooth.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the velveted chicken (drain any excess marinade if present) and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for 30 seconds until fragrant.

Add the prepared vegetables (broccoli, red bell pepper, and snap peas) to the wok. Stir-fry for 3-5 minutes until they are tender-crisp.

Return the cooked chicken to the wok with the vegetables.

Give the prepared sauce a quick whisk to recombine any settled cornstarch, then pour it over the chicken and vegetables in the wok.

Stir-fry constantly for 1-2 minutes until the sauce thickens and evenly coats all the ingredients. Serve immediately.